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Moroccan Red Lentil Soup
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Moroccan Red Lentil Soup

by Javaneh Hemmat

Cooking is love made visible! I fridge foraged and with a few staple ingredients and I cooked this Moroccan Red Lentil Soup that will be on repeat all winter. Made with our Marrakech spice blend, the warmth of color and flavor is nourishing and satiating. I garnished it with chopped cilantro and a lemon squeeze and it took it to the next level.





Prep Time

15 min

Cook Time

60 min


  • 1 A drizzle of Extra Virgin Olive Oil
  • 1 Yellow Onion; diced
  • 2 Cloves of Garlic; finely minced
  • 2-3 Carrots; diced
  • 2-3 Celery Stalks; diced
  • 1-2 Tablespoons Marrakech Spice Blend
  • 1 Heaping Tablespoon of Tomato Paste
  • 1 Cup Red Lentils; washed and rinsed
  • 4-5 Cups Water or Stock
  • Sea Salt to taste
  • 1/2 Bunch of Cilantro; chopped
  • Garnish with lemon and chopped cilantro


  1. Place a stock pot over medium heat, warm extra virgin olive oil, sauté onions until fragrant, and add the garlic for a few minutes. Be mindful to not burn the garlic. Then, add celery and carrots and sauté until semi soft.
  2. Bloom Marrakech spice blend for 10 seconds and incorporate the tomato paste to caramelize for less than a minute. Add red lentils and water and/or stock.
  3. Season with salt and bring to boil then turn heat to low and softly simmer for 45 minutes until red lentils are completely soft. Add seasoning.
  4. Pour in your fave bowl, garnish with cilantro and a squeeze of lemon juice.


Caramelize tomato paste for less than a minute. This is a delicate process so make sure to be present and be ready to add fluids, otherwise; it will give off a bitter taste.